Nut Intolerance Menu


Seventy RAND

Pork rillettes served with pickles and toasted focaccia (bread baked off premises)

Puff pastry parcels with sautéed mushrooms and parmesan (v) (pastry made off premises)

Raclette fondue with chorizo and toasted focaccia (bread baked off premises)

Seventy – FIVE RAND

Deep-fried goats’ cheese with sun-dried tomato biscuits and port and onion marmalade (v)

(biscuit baked off premises)

Ricotta and spinach raviolione with a poached egg, sage butter and chilli (v)

Crispy asparagus and parmesan rolls (v) (pastry made off premises)

Mushroom risotto tart with truffle oil, rocket and parmesan (v) (Add pancetta at R20)

Crunchy calamari salad with straw fries and lime aioli

eighty RAND

Beef raviolione with a poached egg, rosemary butter and crispy pancetta

Seared salmon with Asian greens, soya dressing and wasabi mayonnaise (wasabi made off premises)

Roast pork belly with a mustard and parsley crust (bread baked off premises)

Pan seared ostrich fillet with sweet potato, red peppers and a rosemary-honey dressing (poppadum made off premises)


Grilled tiger prawns wrapped with pancetta

Braised lamb with chickpea fritters, feta salsa and atchar yoghurt

Beef fillet on croutons and mushrooms with crisp onion rings and red wine sauce (bread baked off premises)

Kudu fillet with potato gratin, garlic spinach and a citrus reduction



Rocket and parmesan salad R40

Patatas bravas (Add pancetta at R20) R45

Pan-fried broccoli and cauliflower  R50

Honey and soy roasted sweet potatoes with atchar mayonnaise R50